ArnotC., BoxallP.C., CashSB. (2006). Do Ethical Consumers Care about Price? A Revealed Preference Analysis of Fair Trade Coffee Purchases. Canadian journal of agricultural economics, 54(4), 555–565.
2.
ChenT., Hsin-HuiH. (2009). How determinant attributes of service quality influence customer perceived value: an empirical investigation of the Australian coffee outlet industry. International Journal of Contemporary Hospitality Management, 22(4), 535–551.
3.
BitnerM.J., OstromA., & MorganF. (2008). Service blueprinting: A practical technique for service innovation. California Management Review, 5(3): 66–94.
4.
CarlzonJ. (1987). Moments of Truth. New York, NY: Harper-Collins.
5.
HeskettJ.L., JonesT., LovemanG.W., SasserW.E., & SchlesingerL. (1994). Putting the Service Profit Chain to Work. Harvard Business Review, 72(2): 164–174.
6.
ParasuramanA., ZeithanmiV.A., & BerryL.L. (1988). Servqual: A Multiple-Item Scale for Measuring Consumer Perceptions of Service Quality, Journal of Retailing, 66(1): 12–27.
7.
PineB.J., GilmoreJ.H. (1998). Welcome to the Experience Economy. Harvard Business Review, 76(2): 97–104.
8.
ReichheldF.F. (2003). The one number you need to grow. Harvard Business Review, 81(12): 47–54.